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Background and Objectives: The aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of Lactobacillus casei by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters. Findings: The results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher R2 and lower mean square error (MSE). Conclusion: ANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray‐dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (p <.05) from predicted values for all three parameters, demonstrating the validity of applied model. Significance and Novelty: In this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray‐drying method. Therefore, this data can be useful for food processing industries to develop a high‐quality probiotic powder through spray drying. [ABSTRACT FROM AUTHOR]

Managing the metal's texture throughout the entire processing procedure is imperative for controlling the final properties of metal alloys. In the aerospace industry, α‐Ti alloys have been successfully utilized in applications such as aircraft skins, heat shields, and heat exchangers. However, inherent mechanical strength, fatigue sensitivity, and fracture toughness limitations have significantly restricted their wider adoption. On the other hand, β‐Ti alloys have received increasing attention in the biomedical field due to their lower elastic modulus. However, their actual application has been primarily restricted by the inability to match natural bone's Young's modulus sufficiently. Among these application limitations for both α‐Ti and β‐Ti alloys, texture is an essential factor affecting mechanical properties. Elucidating texture evolution on α‐Ti and β‐Ti alloys is crucial for enabling the expansion of their applications. This review summarizes detailed analyses of the intertwined evolution of texture and microstructure in α‐Ti and β‐Ti alloys during cold rolling, hot rolling, and annealing. Furthermore, based on these fundamental materials science insights, the resultant impact of texture and microstructure on achieving targeted mechanical properties is discussed. Finally, potential pathways are proposed to further guide texture and microstructure evolution in α‐Ti and β‐Ti alloys to meet application requirements. [ABSTRACT FROM AUTHOR]

This study investigates the synthesis, structural analysis, and microwave dielectric characteristics of ZnZrNb2O8 ceramics, prepared via solid-state reaction method and subjected to sintering at temperatures ranging from 1,000°C to 1,200°C for 4 h. X-ray diffraction (XRD) analysis confirms the successful formation of ZnZrNb2O8 phase, with a monoclinic wolframite phase. Scanning electron microscopy (SEM) investigations unveil microstructural features such as grain size and porosity, reveals material's morphological details. Dielectric properties conducted in the microwave frequency regime show a correlation between dielectric constant (εr) and relative density of the ceramics. Importantly, the ceramics exhibited a suitable dielectric constant and low dielectric loss, indicative of their suitability for microwave applications. Remarkably, ZnZrNb2O8 ceramics sintered at 1,150°C for 4 h exhibit excellent microwave dielectric properties (εr = 27.2, Q × f = 54,500 GHz, and τf = -60 ppm/°C). These findings underscore the potential of ZnZrNb2O8 ceramics as advanced materials for high-frequency applications, including filters, resonators, and other microwave devices, thus contributing significantly to the advancement of next-generation telecommunications technologies. [ABSTRACT FROM AUTHOR]

Curcumin is one of the major constituents of turmeric which possess multifarious therapeutic properties. However, owing of its limited solubility in water its bioavailability is poor. Thus, attempts have been made to increase the solubility of curcumin by fermenting turmeric followed by extraction and encapsulation. Lactobacillus fermentum was used for the fermentation of raw turmeric pulp. The influence of Lactobacillus fermentation and different extraction methods (conventional solvent extraction (CSE), ultrasound (UAE) and microwave-assisted extraction (MAE)) on total phenolic content (TPC), flavonoid content, antioxidant activity and curcumin content were analyzed. Further, to increase the stability of extract, different concentrations of maltodextrin were used to microencapsulate the curcumin extract. The results showed that, Lactobacillus fermentation increased the TPC and antioxidant activity from 5.59 ± 0.20 to 6.27 ± 0.28 mg GAE/g and 67.49 ± 1.51 to 79.00 ± 2.20%, respectively. MAE showed highest TPC (7.88 ± 0.08 mg GAE/g), antioxidant activity (94 ± 1.57%) and curcumin content (0.866 ± 0.05 mg/g) followed by UAE and CSE. Maximum yield of curcumin extract was observed in MAE, UAE and CSE as 59.93, 47.09 and 29.44% respectively, higher than non-fermented turmeric pulp. Maltodextrin percentage showed a significant influence on bio-functional properties of encapsulated powder. However, 20% maltodextrin exhibited better bio-functional properties as compared to other concentrations. [ABSTRACT FROM AUTHOR]